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Coconut Bass

Russ Myers


There’s nothing like a good bass recipe. With fresh bass on the menu, the size of the fish isn’t important. Many of us can recall, as youngsters, catching and sinking our teeth into bass caught at the local pond. It’s still some of the best eating fish out there.


★★★★★ 5 votes

2 / 3
15 Min
20 Min
Pan Fry


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3/4 lb
bass fillets
1 tsp
1 tsp
1/2 tsp
dry mustard
1/4 tsp
white pepper
1/4 tsp
garlic powder
1/4 tsp
onion powder
1 dash(es)
cayenne pepper
1/2 c
all purpose flour
1 Tbsp
3/4 c
bread crumbs
1/2 c
unsweetened coconut
1/4 to 1/2 c
coconut oil

How to Make Coconut Bass


  • 1Cut cleaned bass fillets to nugget-sized pieces. Prepare three shallow dishes for the three-step process. In the first dish place sugar, salt, seasonings and flour. In the second dish, beat the eggs with the tablespoon of water. In the third dish mix bread crumbs and coconut.
  • 2In a large skillet, heat 1/4-inch of coconut oil on medium-high heat. One at a time, coat fish pieces with flour, dip into egg mixture, press into bread crumb mixture to completely coat, then add the coated fish to the hot oil. Fry 1 to 3 minutes per side, adjusting heat and adding more coconut oil as needed. Serve with a slice of lemon and a favorite dipping sauce.
  • 3TIP:

    For those who don't like to fry, fish can be baked at 400º for 12 to 15 minutes.

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About Coconut Bass

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom

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